Chickpea Curry Over Greens - Bryan Johnson's Blueprint Third Meal Recipe
Source: Zero https://protocol.bryanjohnson.com/Recipe-Guide-by-Zero
Ingredients
- 1 Tbsp Grated Fresh Ginger
- 1 Clove Garlic (chopped)
- 1 Medium Scallion (chopped)
- 1 Red Pepper
- 1 White Sweet Potato
- ½ Can Chickpeas
- 1 Tbsp Extra Virgin Olive Oil (EVOO)
- ½ Tsp Coconut Amino (optional)
- 1 Tbsp (or more) Curry Powder
- ½ Tsp Cinnamon
- 1 Cup Macadamia Nut Milk
- Handful Cilantro
- 1-2 Cups Baby Romaine
- 1 Jalapeño (sliced)
Steps
- Sauté Base - In a pan, sauté the grated ginger, chopped garlic, and chopped scallion in EVOO for 5 minutes or until soft.
- Prepare Vegetables - Peel and chop the white sweet potato into small chunks and thinly slice the red pepper.
- Chickpeas - Rinse and drain the chickpeas.
- Spices - Add in the curry powder, cinnamon, and a squeeze of lime into a pot. Stir and sauté for 1–2 minutes.
- Simmer - Add in the red pepper, sweet potato, chickpeas, and 1 cup of macadamia nut milk. Bring to a boil, then cover and reduce heat to low. Let cook for 20–25 minutes or until sweet potatoes are soft.
- Adjust Consistency - If desired, add more macadamia nut milk to achieve the desired consistency.
- Rest - Let sit for 10–15 minutes before serving.
- Serve - Scoop the curry mixture over the baby romaine and top with cilantro and sliced jalapeño.
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